Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Cornbread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 boxes of Jiffy cornbread mix
- 3 eggs
- 1 cup of milk
- ¼ cup of vegetable oil
- 2 cups of sharp cheddar cheese – finely shredded
- 1 large yellow onion – chopped
- 1 can of sweet creamy style corn
- ¼ cup of jalapeno peppers – chopped
- 1lb of crawfish tails - chopped
Directions
Preheat oven for 325 degrees. While the oven is warming up, pour a capful of vegetable oil in a 13x9 pan and place in oven. (You will also need a smaller pan because all of the mix will be too much for just this one pan – Or you can use two smaller pans.) Combine all ingredients in large mixing bowl until thoroughly mixed. Once mixed, take pan out of the oven and make sure the oil saturates the entire bottom of the pan, (move pan around in circular motion). Once complete, pour mix into pan. If done correctly, the mix will sizzle as you pour into pan. This will create a crisp crust. Bake for 1 hour or until toothpick comes out clean from the middle of the pan.
Category:Creole Recipes
Category:Creole Vegetarian